Sugar Free Lemon Mug Cake made low carb, keto, nut free, gluten free, and a single serving for perfect portion control! Just 3 net carbs!
Sugar Free Lemon Mug Cake
This easy lemon mug cake is perfect for when you just want a single serving and not have any left overs in the house. It's gluten free, grain free, tree nut free and absolutely lemony!
If you live in New England or any place that has had frigid temperatures and a whole lot of snow over the last couple of months, you can be certain we are all ready for the spring season!
I am a lemon lover truth be told. Love them in my water, seltzer and in recipes as much as possible like this Sugar-Free Frozen Lemonade, this Strawberry Lemon Sorbet, and these delicious No Bake Lemon Cheesecake bars!
Spring time for me means lots of fresh produce and ingredients. The aromatic smell of lemons remind me of spring no matter what season it is. They're just so fresh; I always feel rejuvenated when I can get my daily whiff.
I have even been known to ingest the juice of an entire lemon as a shot to help cure a sore throat. Might sound harsh, but I can tell you it works better than anything I've ever tried.
I've made this recipe 4 times before posting it. I am always looking for the perfect and moistest first bite. I tried with different combinations of coconut four, one time with some flax seed, then 2 eggs, then more lemon, but finally what I'm sharing is the best combination.
Not too much lemon, just enough. Perfectly soft in texture. And I can honestly say even if you are not a coconut fan you'll love this. My littlest man hates all things coconut and loved this cake! The coconut is not noticeable at all, the lemon is the star, I promise!
How to Make Sugar Free Lemon Mug Cake
Ingredients
You just need a few easy ingredients to make this sugar free lemon mug cake. Egg, lemon juice, low carb sweetener, heavy cream or see below for a dairy free option, coconut flour, baking powder and salt.
Directions
Whisk the egg, lemon juice, cream and stevia together in a small bowl.
Stir in the coconut flour, baking powder and salt.
Pour batter evenly into two 7 ounce ramekins.
Microwave 1 minute and in 30 second intervals for each or until toothpick in center comes out clean.
Top with sugar free whipped cream if desired!
Coconut Is Not a Tree Nut
I'd like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT.
People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.
My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It's like a peach with a pit.
The American College of Allergy, Asthma and Immunology says it well: "Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet."
Lemon Mug Cake Frequently Asked Questions
Can I make this dairy free?
Yes you can make this lemon mug cake dairy free by swapping the heavy cream for canned coconut cream.
Can I swap the low carb sweetener used?
You can use any sweetener of choice if you don't like stevia, but if you've never tried it, I can guarantee you will love the lemon stevia in this recipe. Use my Sweetener Guide & Conversion chart to help you figure out the right amount to use.
What size ramekin do I need?
This is a 7 ounce ramekin.
What is the sugar free frosting on the mug cake?
Here's the Vanilla Buttercream Frosting used in the video!
Can I swap the coconut flour with almond flour?
No you can not evenly swap coconut flour with almond flour.
Can I bake this in the oven instead of microwave?
Yes you can bake this in the oven instead of microwave. Preheat your oven to 350 degrees F. Bake for 10 minutes or until a toothpick in center comes out clean.
Other Sugar Free Lemon Recipes: Lemon Cheesecake Mousse, Lemon Custard Pie, Crock Pot Lemon Blueberry Cake.
Other Low Carb Recipes You Might Like:
- 1 Minute Sugar Free Chocolate Mug Cake
- Pumpkin Chocolate Chip Mug Cake
- Red Velvet Couples Mug Cake
- Carrot Cake Mug Cake
Sugar-Free Lemon Mug Cake
Ingredients
- 1 egg
- 2 tablespoons lemon juice
- 2 tablespoons heavy cream
- ½ teaspoon lemon liquid stevia
- 2 tablespoon coconut flour
- ¼ teaspoon baking powder
- pinch salt
Instructions
- Whisk the egg, lemon juice, cream and stevia together in a small bowl.
- Stir in the coconut flour, baking powder and salt.
- Pour batter evenly into two 7 ounce ramekins.
- Microwave 1 minute and in 30 second intervals for each or until toothpick in center comes out clean.
- Top with whipped cream if desired!
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Liz
Where is the icing recipe you used in the video?
Brenda
https://www.sugarfreemom.com/recipes/sugar-free-vanilla-buttercream-frosting/
Magriet
I'm not allowed any citrus. I want to use your basic mug recipe to do a plain vanilla or chocolate mug cake. Any suggestions please of what I can use to replace the fluid amount of the lemon juice?
Brenda
maybe just unsweet almond milk
Cordelia Hosler
Will you please tell me where you purchase flavored liquid stevia?Our Health Food store has liquid stevia but not the flavored. This recipe looks so very delicious!
Brenda
I buy all the flavors on Amazon as I found that to be the cheapest.https://amzn.to/2Y0XjVS
Stephanie
This was amazing, the perfect amount of tart to a touch of sweet!! Your recipes don’t disappoint, thank you.
Brenda
Thank you!
Theresa (the second one)
Btw coincidence two Theresa commenters back-to-back... I'm the 2nd one! Just made it again!!!! Thank you again!
Theresa
A huge and delighted thank you for this LEMON mug cake recipe! After making my family an apple-based dessert yesterday, and actually during a hunt for a cranberry mug variation (thanks I've bookmarked that, too), LEMON struck me with a massive craving! Whipped this up, put it in the freezer just long enough to make whipped cream for everyone and...omg! YUM! Going to make another one tonight! LEMON just might be my new chocolate!!!
Theresa
I wanted to love this! My husband wanted this tonight, well I decided to try it before tonight. I did not like it. It taste of coconut not lemon. And it was not sweet at all, I mean not even a little. I dont crave sweets anymore since on keto but wow this was not at all something I would make again. Sorry.
Jaz
I made this last night but didn’t work out for me, was very rubbery that could be as I didn’t have any coconut flour or lemon liquid stevia. How can I change to a non gluten free recipe ?
Brenda
What flour did you use?
Alison
Hi there! I agree that the texture of this cake is surprisingly smooth and fluffy, unlike most coconut flour recipes. I used coconut cream instead of HWC. Since I didn't have lemon stevia, I used plain stevia glycerite with 1/4 tsp lemon extract. I gave the first ramekin to my DH with a few low-sugar chocolate chips on top. He loved it! For mine, I added lemon zest, and it was fantastic! As a lemon zest lover, and a cheapskate, er, frugal wife 🙂 I can't bear to throw away unzested organic lemon peels, haha! Anyway, thanks for a great recipe! I think I will try it with a raspberry or two next time. 🙂
Brenda
Thank you!
Michelle
Hi, I am looking for a great sugar free dessert to make for a friend's birthday. I think I found it! My question is can I make this ahead of time or does it need to be served immediately after baking?
My experience with mug cakes is tjat they get a litle chewy after they start to cool down.
Thanks
Brenda
Actually I personally think it tastes even better after being refrigerated overnight. Definitely not chewy you'll find it very moist.
Linda
I just made this and was pleasantly surprised at the texture.
I usually don’t like coconut flour or mug cakes for that matter.
They always seem to be very very dry and with a texture that I don’t like.
I really enjoyed this little cake.
The texture reminds me of shortbread...and I love that.
Thanks for sharing!
Brenda
Thank you Linda!
Meredith Buschart
I have been following your blog in the past year since completely changing my food habits and lifestyle. In the last year I've lost over 120 pounds and am only 8 away from my personal goal. Your blog has given me so much hope and helped me realize that I can live healthy life without feeling like I have to give up "treats" forever. I just made this for myself and OH MY WORD! SOOOOOO amazing! I didn't use lemon stevia (I don't have any flavored stevia) and I added 1/2 a tablespoon of skim ricotta. I also made a lemon glaze with 1 tablespoon powdered swerve and 1/2 tablespoon lemon juice. And ate this cake with fresh blackberries and strawberries. With the little bit of ricotta it made it soooo fluffy and almost reminiscent of a cheesecake! Thank you for all you do and for providing recipes that are simple, delicious, and don't taste like you're making sacrifices. This has been a hard year for me but your recipes have helped to make it a transformative experience. THANK YOU!
In a few months I'll be posting a bunch of the recipes that I've enjoyed this year on my personal blog and this one will definitely be on the list!
Anu
This is wonderful! My OH is a big fan of lemon flavoured desserts, so this is just the ticket when I'm in more of a chocolatey mood 🙂 A lemon mug cake for him, and a chocolate one for me! The only change I made was to use 2 teaspoons of Trivia rather than lemon Stevia, which I didn't have. I also had to microwave it for much longer, almost 3 1/2 minutes (in 30 second bursts after the first 1 1/2 minute), but that could just be my microwave, or the size of the ramekin I used. Nonetheless, this was delicious topped with a tablespoon of crème fraîche and a few blackberries. Summer in a cup! (Or at least I wish it was!) Thank you so much 🙂
Brenda
Glad to hear thank you!
Cherilyn
Oh my goodness! I have tried so many mug cakes and they usually satisfy (if I make them right) but this goes beyond! It is delicious!! I used swerve instead of stevia because that’s what I bake with, I am taken back by how not only how good it is, but how easy it was! Thank you! I will be pinning and making it again for sure- now all I have to do is try your other recipes, well eventually. This one will be in the top rotation for a while! Lol
Brenda
So happy you liked it!
Diana
Love this delightful recipe. Used a large ramakin, greased. Instead of lemon stevia liquid I used juice and finely grated zest of half a large lemon and teaspoon of granulated erythritol/stevia. Might try lime next time. Served warm with double cream. Yum.
Shelly Dollison Caldeira
Hi I have to make 200 mini cupcakes, can this be done in little muffin tins?
Brenda
I think that would work well.
Sivebb
Made it tonight and it's delicious - I added some Keto cream cheese frosting and it was like a restaurant dessert !!! Thank you for a keeper recipe
E
Yum!!! I used sour cream instead of cream (I had some in the fridge that needed using up) and used 2tsp of Sugarless stevia organic granules instead of liquid stevia, the cake was really delicious, just what I needed to satisfy my dessert cravings!
marianne wood
Just ran across your recipe & had to make it NOW!!!!! Even at 10:30 pm! Used unsweetened Almond milk vs. the cream. Came out wonderful & with even LESS fat & calories! Topped it with fresh blueberries. YUM!
Dana
Your video shows your ramekin is greased but your written recipe does not tell you to grease your dish. Would be nice to add since I tried making mine in a mug and was planning on cooking in the mug but wondered where the oil is. Otherwise, great recipe!
Brenda
Thanks!
Cecylia
I don`t know which coconut floor you used, but this 2 tablespoon contains 13,9 carbohydrates! I used coconut floor which contains carbohydrates as much as 17 gram in 100 g. 2 tablespoon cannot possibly weight over 100 gram, guess 16-20 gram.
Elaine
A well in the center after baking.
Elaine
Hidy from Texas, Brenda!
This is so luscious. I had a little set of creme brule wide and flat (only about an inch high rim) ramekin/crock dealios that hold exactly 8 oz water. I thought they'd be so cute to serve this elegant and lemony cakette. I was askeert they would run over the edge in their rise.
No no no they did not overflow and they are so dang cute not to mention lemon-tasty!
I had to make a well in the center and pour in organic heavy cream. Omgosh! It's nothing short of lemon heaven!
Thank you so much for sharing and for your innovative creativity. I always enjoy your email selection of recipes. I appreciate your time!
Elaine in Big D
Brenda
Thank you so much!
Melanie
Yum! Best mug cake yet, great texture.
Brenda
Thanks!
Dee
My Mom always gave us hot lemonade to sip on when we were sick and/or a sore throat. Always worked.